The secret to a perfect Piña Colada is balance, like knowing how much sunscreen is just enough to get a golden halo. The mix should strike a perfect balance between the sweetness of the pineapple, the richness of the coconut cream, and a good rum.
Makes 6 servings
1 1/2 cups (350 ml) fresh or canned unsweetened pineapple juice
8 ounces (240 ml) amber rum
6-7 chunks of fresh pineapple
1/2 cup (120 ml) coconut cream, stirred
2 cups (300 g) crushed ice
A pineapple wedge and maraschino cherries
Combine crushed ice, pineapple chunks, juice, rum and coconut cream in a blender, and blend until very smooth and frothy. Pour into a chilled or frozen glasses, stirring if the mix begins to separate. Garnish with pineapple wedges and serve.